In this video, I show you how to make Chinese-style red Braised Pork Belly (Hong Shao Rou). This pork is so unbelievably tender and just melts in the mouth! You need to try this one, check out the written recipe below!

Chinese Style Red Braised Belly Pork (Hong Shao Rou)

Serves 4 to 6

1.4kg x Pork Belly (skin on)
4 x Cloves of Garlic (Crushed)
1 inch x Fresh Ginger (Sliced)
4 x Spring Onions
20ml x Oil for Frying
75g x Sugar
4 x Star Anise
2 x Bay Leaves
4 Strips x Orange Peel
1 x Cinnamon Stick
1tsp x Sichuan Peppercorns
120ml x Shouxing Rice Wine
50ml x Light Soy Sauce
30ml x Oyster Sauce
30ml x Dark Soy Sauce
1200ml x Hot Water or Chicken Stock

1. Pat the pork belly dry with kitchen towel and cut it into 2-inch chunks.

2. Next, Peel and crush the garlic, slice the ginger into 5 or 6 slices, roughly chop the spring onions into 1-inch pieces ( Thinly slice the green ends for garnish) and cut 4 strips of orange rind using a peeler.

3. Bring a large pot of water to a boil and gently place in the pork. Cook it for 5 minutes, you will begin to see a scum on the surface of the water. These are the impurities coming out of the pork. Drain and rinse the pork under cold water. Pat the pork dry again using kitchen towel.

4. In a large pan or wok over medium-high heat, drizzle in the cooking oil. Once hot, place in the pork and sear for ten minutes until golden on each side and the fat has rendered.

5. Reduce the heat to medium and sprinkle in the sugar, keep stirring for 2 minutes until the sugar begins to caramelise.

6. Next add in the garlic, ginger, spring onions, orange peel, star anise, bay leaves, cinnamon stick, and the sichuan peppercorns. Stir and cook for 1 minute before adding in the shouxing rice wine, light soy sauce, oyster sauce, and the dark soy sauce. Stir together and cook for 5 minutes.

7. Place a pan with 1200ml of hot water or chicken stock over low heat and transfer the pork and other ingredients into it. Cover with a lid and cook for 1.5 hours.

8. After 1.5 hours the pork will be tender and melt in the mouth. Remove the lid and simmer until the sauce reduces down, looks glossy, and coats the pork nicely.

9. Serve with rice and steamed greens of your choice. Don’t forget to garnish with the sliced spring onion.

Enjoy!

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